Tessa's Recipe Rundown
Taste: Like a giant Reese’s peanut butter cup!
Texture: Super rich, smooth, and creamy.
Ease: Very easy – no baking, no water baths, nothing difficult.
Why You’ll Love This Recipe: Simple and delicious recipe perfect for entertaining.
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In the summertime, sometimes it’s just too hot to turn on the oven. On those days, I turn to desserts like this No Bake Chocolate Peanut Butter Cheesecake.
I love this recipe because there’s absolutely no baking involved. You don’t even need your stove if you have a microwave!
Typically, baking a cheesecake takes upwards of an hour. Then you have to let it cool to room temperature before you can send it to the fridge to chill for hours. This recipe eliminates those first two steps to save you time, and to keep the hot oven off during those crazy-hot summer days.
This no bake cheesecake combines the world’s best flavor combination (chocolate + peanut butter, obviously) with the characteristic richness and tanginess of cream cheese.
The best part? The peanut butter flavor completely shines in this recipe. It isn’t softened through baking. So the taste is actually better!
It’s absolute bliss in every bite.
Sprinkle of Science
How to Make No Bake Chocolate Peanut Butter Cheesecake
The Graham Cracker Crust
- Since we aren’t baking this crust, we need to make sure it holds its shape and doesn’t crumble too much.
- That’s why we need a generous amount of butter.
- Be sure to spray or grease your baking pan, so the crust slides off more easily.
- You want to finely grind your graham crackers. If they’re too coarse, you’ll get a crumbly result.
- Use a tamper or the bottom of a measuring cup to very firmly press the crust into the pan. Really compact it in there so it holds its shape.
Can I Substitute the Graham Crackers?
You can use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like! Please note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.
Which Cream Cheese is Best for Cheesecake?
- Use high-quality, full-fat bricks of cream cheese for this recipe.
- Don’t use spreadable cream cheese meant for bagels.
- Make sure the cream cheese is COMPLETELY softened to room temperature, so it blends into a smooth and creamy filling with no lumps.
- Since we’re not baking this recipe, you can fill your springform pan all the way up to the top with the filling.
Which Peanut Butter is Best for Cheesecake?
Use a creamy “commercial” peanut butter like Skippy or Jif, where the oil isn’t separated. If your peanut butter is too oily, the cheesecake filling will separate and not hold its shape well.
How to Serve Cheesecake
- This cheesecake needs to hang out in the fridge for at least 6 hours before slicing and serving.
- I usually just make it the day before I plan to serve it, and allow it to chill overnight.
- For clean slices, use a big sharp knife and run it under hot water and carefully wipe if off in between slices.
- If your cheesecake feels a little loose, try freezing it for 30 minutes or longer before slicing.
How to Store Cheesecake
You can store this cheesecake in the fridge, covered, for up to 1 week. Cheesecake can also be frozen. Wrap whole cheesecake or each slice in plastic wrap and store inside an airtight container or freezer bag for up to one month. Defrost overnight in the fridge before serving.
More Cheesecake Recipes You’ll Love:
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Ingredients
For the crust:
- 16 whole (227 grams) graham crackers
- 7 tablespoons (100 grams) unsalted butter, melted
For the filling:
- 24 ounces (680 grams) cream cheese, completed softened to room temperature
- 1 1/2 cups (188 grams) powdered sugar
- 1 cup (270 grams) creamy peanut butter*
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) heavy cream, at room temperature
For the chocolate ganache:
- 1/2 cup (120 ml) heavy cream
- 4 ounces (113 grams) semisweet chocolate
Instructions
Make the crust:
- Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
- Thoroughly grease the bottoms and sides of 9-inch springform pan.
- Pour crust into the prepared pan. Using the bottom of a measuring cup or flat glass, press the crust firmly into the bottom and 1-inch up the sides of the pan. Refrigerate.
Make the filling:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese for one minute or until smooth and creamy, scraping down the sides and bottom of the bowl.
- Add in the sugar and continue beating until smooth. Add in the peanut butter, vanilla, and heavy cream, beating between each addition and scraping down the sides of the bowl as necessary.
- Beat the mixture on medium-high speed for about 2 minutes, or until completely smooth and creamy.
- Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight.
Make the ganache:
- In a small saucepan, bring the heavy cream to a simmer then remove from heat and add chopped chocolate. You can also heat the cream in the microwave. Let stand 1 minute then stir until the chocolate has melted. Stir until smooth.
- Allow to cool for 5 minutes before pouring over the cheesecake.
- Return the cheesecake to the fridge to chill for another hour before serving. If the cheesecake is too loose to slice and serve, freeze for 30 minutes to 1 hour to firm up. Keep refrigerated or frozen.
Notes
This recipe was created in 2019 and updated with additional recipe tips. Photos by Ashley McLaughlin.
Can I use milk instead heavy cream?
No, they are two completely different ingredients. Milk typically contains no more than 3.25% milk fat, whereas heavy cream is much fattier, containing at least 36% milk fat. Using milk will result in a runny filling and ganache.
It sounds totally awesome I can’t wait to make it so I can have a piece of that pie yummy!!
Hi, the peanut butter I’m using is pretty sweet, can I cut down on the amount of sugar I use in this recipe?
Also, I want to use Oreos for the base, can I just replace the graham crackers in the same proportions? Do I need to change the amount of butter?
Hi Laura! I wouldn’t suggest reducing the amount of sugar used in this recipe as sugar does more than provide sweetness, reducing it can actually alter the chemistry of the cheesecake! Are you able to try using a different brand of peanut butter? We suggest brands like Skippy or Jif. As for the crust, we haven’t tried an Oreo crust with this recipe, so I can’t say for sure! I’d suggest finding a no-bake Oreo crust recipe online to follow just to make sure the proportions are correct and you’re not having to waste ingredients 🙂 Please let us know how it goes!
Loved it! Have made it twice. Used Nutty Buddy cookies first n the next one Chips Ahoy Chocolate Chip chucked cookies crumbs for the crust.
Both were excellent. Didn’t cover with Chocolate. Used carmel n hot fudge for topping.
Your crust and topping choices sound delicious, yum!! So happy you enjoyed this recipe, thanks for sharing! 🙂
I used Chunky chocolate chip cookies for crust n I have used Nutter butter cookies as well for crust.
I use carmel n hot fudge ice cream topping on top. It’s always a hit at our house!!
That sounds incredible, Mable! Thanks so much for sharing, yum!!
I do not have a spring form pan could I use a small glass casserole dish or pie pan instead? Thank you
That should be fine as this is a no-bake recipe, but I’d use a 9-inch pie pan if possible. It’s definitely easier to remove the cheesecake in a springform pan though 🙂
This cheesecake is super easy to make and requires no baking. It’s perfect for a summer dessert when you don’t want to heat up your house with the oven. It is also a delicious Cheesecake! We loved it. I added some chocolate chips in the middle of the cheesecake, just to have a little more chocolate. I will be making this again.
Thank you, Patty, for your wonderful review! I’m so happy to hear this recipe was such a hit 🙂
Such a delicious cheesecake and quite simple to make. Turned out just like the photos in recipe. Really popular with the family. I will be making it again for another family group this weekend.
I’m so happy this cheesecake was a hit!!
Such a treat. My kids loves it.
I’m so happy to hear this!
I am no baker, to be sure, but this was easy and a total hit with our guests. I learned something new with the flat bottom glass to assist with forming the crust. Next time, perhaps I will use the pre ground graham crackers to eliminate cleaning my food processor. This is a keeper recipe! P.S. I am not a fan of PB or chocolate. I sort of liked this, LOL!
So glad to hear you enjoyed this recipe!
can i use almond butter instead of peanut butter – i dont like peanut butter although I do eat peanuts
I’ve only tested this recipe with peanut butter so I can’t say for sure! I’d recommend using a creamy “commercial” almond butter where the oil isn’t separated, otherwise your cheesecake filling will separate and not hold its shape well.
This is so easy and is sooo good. I used chocolate graham crackers, as that is what I had
One recipe I will make over and over